I have a few pounds of cubed venison and I want to make a stew. Problem is I am wondering if I make a stew out of it will I loose the distinct taste of venison? I have a bunch of friends coming over Saturday and I want to make a huge pot of Venison Stew.

I'm sorry I can't offer any advice, but I will tell you this. I ate venison stew many times as a young man, and it always had a distinct taste. It was not necessarily the gamey taste so prevalent in pan or oven cooked meat, but the entire stew had a distinct and pleasant taste. Personally, I would think whatever you do to prepare the meat (some soak in milk, others in apple juice, others in wine or beer), then I would do that as if I were making steaks or burgers, and then just prepare like any other stew. The half pint of Guiness sounds good too!

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Brown venison in dutch oven with olive oil, Tabasco, worcestershire and garlic. When browned, add vegetable and other ingredients. Bring to a boil then reduce heat and simmer for 45 minutes to one hour. Serve in bowls over steamed or buttered noodles. This is an excellent pick-me-up, warming meal, for cold winter days.

Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for 1/2 hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with bread and beer. Bon apetit!

Set the oven to 275F. Heat the oil in a casserole dish on stove top (obviously not glass!) and brown the venison cubes. Add the bacon and onion and cook for 3 to 4 minutes. Stir in the flour. Pour in the stock & port. Then add the redcurrants, chestnuts, mushrooms and bayleaf. season to taste.

Bring slowly to simmering point then cover and cook in the oven for 2- 2.5 hours. Check the meat is tender and then remove from the oven, allow to 'sit' for 10 minutes or so and then stir in the cream. Serve at once.

I like to serve this with seasonal green vegetables such as brussel sprouts, spring greens or brocolli and creamy, mashed potatoes.